Cakes ♡, Parisian Baking ♡, Princess Baking ♡, Spring ♡, Tea Time Treats ♡

Tea-time Treats ~ Fondant Fancies ♡

Hello my frosted fairies! It feels as though a baking post is well over due. Recently I’ve found that I don’t have as much time to bake as I would like. This is partly due to my perfectionism. I can’t bake, take pictures of my creations and then write a blog post if it’s not exactly the way I would like them to be. Sometimes it involves weekends of tears, hours of agonising over the question, “which photo looks the best?” until I end up selecting the first few out of over a hundred pictures. It is exhausting to have unrealistically high standards all the time. Anyway, after a mini “break” from baking, I decided that the next time I create something, I’m going to try to not be so hard on myself if it doesn’t come out “perfectly.”


Before I get into the baking section of this post, I wanted to highlight to you all (if you weren’t already aware) that it is currently Eating Disorder Awareness Week. This is something very personal to me and close to my heart. Although I am not able to try my wondrous cakes and bakes at the moment, creating and making them is something that I have gradually learnt to love again. After a long period of being absolutely terrified of baking, I have now, after lots of practice, utilised it as a therapeutic hobby. Baking has also provided me with another motivating factor to recover as I hope that one day I can fully enjoy baking. I also wish that my posts helps sufferers challenge their inner demons and encourage them to realise that baking won’t hurt you but your eating disorder can! ♡


As Spring is fast approaching, I decided to make a selection of dainty fondant fancies. A Mr. Kipling classic, these miniature pastel delights look magical on a cake stand for afternoon tea. They have a lemon based sponge, layers of jam, marzipan and fondant which provide an indulgent sweetness and make the perfect bake for Springtime.

I decided to use two different icing techniques for decoration; royal icing and ready-to-roll fondant which are both topped with adorable sugar roses. I adapted this recipe and Mary Berry’s for the post.



For the cake:

175g of unsalted butter, softened

175g of caster sugar

3-free-range eggs, lightly beaten

175g of self-raising flour

1-2 tbsp of milk

For the buttercream filling:

150g of icing sugar

45g of butter

For the marzipan topping:

3 tbsp of apricot jam

250g of marzipan

For the icing and decoration:

Royal Icing:

175g of icing sugar

100ml of water

Pink food colouring


Ready-to-Roll White Fondant Icing:

Pink food colouring

Sugar flowers (to decoration)


For the cake:

  1. Pre-heat the oven to 190˚C/375F/Gas 5 and line a 20cm/8in square cake tin.
  2. Beat the butter and sugar together until light and fluffy.
  3. Then beat in the eggs, a little at a time, until well combined. Baker’s tip: If the mixture looks like it is curdling add a spoonful of flour.
  4. Fold in the flour and add a little milk if the mixture looks stiff.
  5. Spoon the cake batter into the cake tin and level using the back of a spoon.
  6. Bake for 35-40 minutes or until golden-brown and a skewer inserted into the middle comes out clean.
  7. Remove the cake from the oven, set aside to cool. Then turn out and allow to cool completely upside down, on a wire rack.

For the buttercream filling:

  1. Whilst the cake is cooling, make the buttercream. Beat together the softened butter and icing sugar in a bowl until lighter in colour, and smooth.
  2. Place 100g/3½oz of the buttercream in a piping bag and keep the rest in a bowl for the cake sides.

For the marzipan topping:

  1. For the marzipan topping, start by layering the cake with apricot jam.
  2. Roll the marzipan out very thinly and cover the top of the cake.
  3. Cut the cake into 25 equal squares (each 4cm/1½in square). You may need to cut off the edges if they have rounded and pulled away from the sides of the tin – all the edges must be straight and neat.
  4. Cover four sides of each square with buttercream (not the marzipan top or the base). Using the buttercream in the piping bag, pipe a blob in the centre of each square on top of the marzipan.

For the icing and decoration:

Royal Icing:

  1. Measure out the icing sugar and water. Place the icing sugar in a small bowl and gradually add in the water until it reaches a thicker consistency.
  2. When you have completed this step, start adding a few drops of pink food colouring. Combine the icing mixture together until you reach a light pastel pink shade.
  3. After this you can start dipping each cake into the bowl of icing, making sure to cover the sides well.
  4. Once this is complete, set aside the cakes to dry and place a sugar flower decoration to the tops of each cake.

Ready-to-Roll White Fondant Icing:

  1. Knead 200g of fondant icing.
  2. Add 3-4 drops of pink food colouring to the fondant and fold inwards until you reach the desired colour.
  3. Once you have achieved the colour you desire, roll out the fondant until very thin and place over one of the cakes.
  4. Cut off the excess icing around the cake and neaten with your fingertips, making sure to mould and smooth the sides.
  5. Once you have neatened up the fondant, add a sugar flower decoration to the tops of each cake.

When your cakes are set, make sure to pop on the kettle and enjoy one of them with a  cup of tea! ♡

Here are a few more pictures of the end result! ♡






I hope you enjoyed the first post in my “tea-time treats” series. Make sure to let me know in the comments section below what your favourite traditional sweet treat is and if you decide to try out this recipe please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth)

I’m sending lots of love to you all and I wish you a happy week filled with sticky jam tarts and custard creams!




9 thoughts on “Tea-time Treats ~ Fondant Fancies ♡”

  1. Aw these look so lovely 🌸🍰☁️ and your baking photos always look amazing angel, don’t be so hard on yourself! My favourite tea time treat would have to be either a custard cream or an angel slice 🍥🎀🍪💗🍰

    Liked by 1 person

  2. These look so delightful! I can’t wait to try baking these.
    You needn’t stress over trying to make them perfect♡ I understand how you feel, though, as I struggle with the same thing. But for myself I have found that they turn out better if I just have fun with it (whatever it is I may be creating), instead of focusing on making them “perfect.” 😊
    I want to let you know that you inspire me! Stay strong💗🎀

    Liked by 1 person

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